Chile Mac n Cheese

The Weight Watchers Cookbook my mom gave me several years ago really has gotten some use. In addition to the ever-popular Pineapple Polynesian Chicken, I also love making Chile Mac n Cheese, inspired by a recipe in that book as well. Of course, mine isn't as figure-friendly, but where's the fun in that?

Chile Mac n Cheese

1 pound large elbow macaroni
1 pound ground turkey breast (though i used ground beef this time)
1 red onion
4 cloves garlic
1 red bell pepper
1 can diced tomatoes, undrained
1 can green chiles
1 tablespoon tomato paste
1 tablespoon chile powder
2 teaspoons cumin
1 teaspoon cayenne pepper
Salt and pepper to taste
2 cups shredded cheddar cheese

Place a large pot of water to boil, cook macaroni until done. In the meantime, heat a large skillet on medium high heat and cook turkey breast until done, about 6 minutes. Add onion, garlic and bell pepper and saute until onions are translucent, about 3-4 minutes. Add tomatoes, chiles, paste and seasonings and combine. Add in 1/4 cup of water and cook mixture on high until it starts to bubble.

Turn down heat to low and cover and let mixture simmer about 10 minutes. Remove skillet from heat and stir in cheddar cheese.

What's your favorite way to cook ground meat?

Southwestern Mac N Cheese

Well, it was only a matter of time before I made mac and cheese for the blog. This is one of mine (and my roomies') favorite go-to meals because it's delicious comfort food, but I've got a TON of fun variations to pack some nutrients in it to make it not quite so guilty. Tonight's is a southwestern spin on my favorite carb and dairy combo :)

Southwestern Mac N Cheese

Ingredients
1 red onion, diced

4 cloves garlic, minced
3 ears corn, kernels removed
1 red pepper, halved, seeded and diced

1 green pepper, halved, seeded and diced

1 can diced tomatoes and green chiles
1 teaspoon cumin
1 teaspoon chili powder

Salt and pepper to taste 1 lb. elbow macaroni

2 tablespoons butter

2 tablespoons flour

2 cups 2% milk

1 cup parmesan cheese

2 cups sharp cheddar cheese

2 cups Mexican cheese blend

1/2 cup cilantro, chopped

Preheat oven to 350 degrees.

Place a pot of water on high and boil. In the meantime, place onions and garlic in a medium sized skillet and sautee on medium heat about 3 minutes. Add other veggies and seasonings and cook another 5 minutes, set aside. Once water boils, salt the water and add pasta.

While pasta cooks, heat a large saucepan on medium low heat and melt butter. Add flour and whisk together, let cook for about 30 seconds to a minute. Add milk and whisk to remove clumps. Let cook until it thickens, about 5 minutes, stirring often. Next add parmesan cheese and stir; remove from heat and set aside.

Once pasta is done, drain and put in a large bowl. Add parmesan mixture and cooked veggies. Place 1/3 back in pasta pot (which has been greased on the bottom), then layer with 1/3 of the sharp cheddar/Mexican cheese. Continue layering, ending with the cheddar on top. Place in oven and let bake 10-15 minutes. When removed, add chopped cilantro on top.










I served this with a simple avocado salad to get even more delicious greens in, which turned out to be the perfect compliment:

Avocado Salad
1 bag salad mix
1 orange bell pepper, halved, seeded and chopped
2 small avocados, chopped
1 lime, zested and juiced
1/4 cup olive oil
1/4 cup cilantro

Add all to a large bowl and toss to combine.










The happy vegetarian Brooks!